Fresh pork microbiota is temporally dynamic and compositionally diverse across meat, contact surfaces, and processing lines in a pork processing facility.

Abstract

The goal of this study was to analyze the microbial profiles of meat and contact surfaces from two different processing lines in a pork processing plant, using a 16S rRNA gene amplicon sequencing workflow specifically designed to investigate fresh meat and environmental samples throughout a commercial production schedule. Results indicated that the microbiota differed between the meat and contact surface, both across the two processing lines and within each individual processing line. Differences in the microbiota composition were also strongly associated with both the specific processing dates and the time of day during processing. Much of this variation was associated with distinct amplicon sequence variants unique to each processing date and each processing line throughout the day. The abundance of key taxa associated with food safety and spoilage was also temporally dynamic across a production shift and was different between the meat and contact surface. Overall, the results of this study indicate significant differences in the microbial profiles of the meat and contact surfaces between two processing lines within the same plant. These differences are likely influenced by daily variation in processing and sanitation procedures, as well as differences in the design of the processing lines, which appear to affect the microbiotas of both the meat and contact surfaces.IMPORTANCEThis study provides critical knowledge that can be used as a foundation for tailored processes to improve fresh pork safety and quality, potentially customized to individual processing lines, time points within a shift, and/or production days. Additionally, this study provides a list of potential biological markers associated with food safety and quality that could be used by processors to develop and validate intervention strategies specific to different processing lines.